This delicious combination of lemon and blueberry works really well together. As it cooks the blueberries burst and the juice seeps through the cake mingling With the lemon giving a fresh citrus flavour
8oz self Raising Flour
8oz Castor Sugar
8oz soft Margarine
4 Medium Eggs
1 tsp baking powder
2 large lemons
Aprrox 80g blueberries
For the icing
6oz icing sugar and juice of 1 lemon
Sieve flour and baking powder into a large mixing bowl, add the sugar margarine and eggs.
Zest the rind of both lemons and add 1 tbs of lemon juice.
Mix well until ready then add the Blueberries and gently fold them into the mixture.
Line an Aga half size Hard Anodised roasting tin With bake o glide and pour in the mixture.
Bake for 25-30 minutes until golden on the 3rd set of Runners in the baking oven.
Allow to stand in the tin for 5-10 minutes then squeeze some lemon juice over the top.
Mix the icing sugar with lemon juice until slightly runny and drizzle over the top.
Article by: Spillers of Chard Published: 8 March 2017
A great dish for any summers day combining the spicy North African flavours of Harissa with cool mint and cucumber, a great balance for the chicken and crispy salad leaves. The chicken can be cooked on a BBQ for added flavour or any griddle pan.